Quick Chop! - Udaberri Pintxos Y Vino's Oysters

Last week, I got the pleasure to meet Sydney blogger Simon Leong while he was down here for EDB2012.  He had just visited Udaberri Pintxos Y Vino on Leigh Street and had their Coffin Bay Oysters with Champagne Vinegar.  "The best oysters I have had this year..." he said.  "if you like oysters, you have to try them" he continued.
So here I am, Friday night after work, sitting at the bar at Udaberri, eating these magnificent oysters ($3 each) accompanied with a glass of Domaine Christian ($11).  This place has a really 'cool' vibe, great range of drinks, friendly staff and a rustic looking kitchen.  I took a few photos of the interior, but it didn't really do it justice.  You have to visit it to experience it.


 Beautifully presented: Coffin Bay Oysters with Champagne Vinegar
So, did they live up to Simon's comments?.....yes, and no.... they are definitely one of the most interesting oysters I have tasted.  The vinegar is strong at first, but then it allows the true flavours of the oyster to shine through and leave a familiar natural after taste.  However I felt the vinegar was more of a novelty to the dish, like how butter is to a nice loaf of bread.  Don't get me wrong, when combined, the flavours are magnificent, but as presentation plays a big part, I doubt it would work as effectively if the oysters were served already swimming in vinegar.


Hayes gives the Oysters at Udaberri Pintxos Y Vino 17.5/20 chops on the chopping board.

Food: 8.5/10
Ambience: 5/5
Service: 4/5


Udaberri Pintxos Y Vino on Urbanspoon


1 comments:

  1. glad you got to try them. for oyster die hard fans they are best consumed natural without lemon or dressings etc. if they are shucked to order and done well the oyster's brine is all that you need to wash them down. i generally always try them natural first and then with whatever they are provided with to see how it compares. if i'm ever in adelaide again this is the place i'll be visiting for oysters first :-)

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